To Die For Fettuccini Alfredo69 Reviews
- Cook: 30 min
- Ready In: 30 min
“A wonderfully rich and filling alfredo, not for those watching their waistlines.” - by Michelle Barr
Original recipe yields 8 servings
- Cook pasta according to directions on package. Drain and toss with one tablespoon of butter, cover and set aside.
- In a medium sauce pan over low heat, heat cream and 3 tablespoons of butter, stirring constantly. When cream begins to simmer mix in a small amounts of Romano cheese, stirring constantly, until all cheese is added and sauce has reduced. It should be thick and easily cover the back of a spoon.
- Stir in nutmeg and black pepper. Toss with warm fettuccini and serve.
Amount Per Serving (8 total)
- 928 cal
- 77.2 g
- 46.9 g
Based on a 2,000 calorie diet
Reviews (69)Rate This Recipe
"Cut the cream down to 2 pints, double the cheese (we used half Romano/half Parm), sub white pepper for black, up the pinch of nutmeg to about 1/4 tsp., add a clove of crushed garlic to the sauce, garn..." See moreish with flat leaf Italian parsley and you've got a "To Die For Fettuccini Alfredo" goin' on here! Served with grilled chicken, asparagus and garlic toast last night... everyone was in heaven. Thanks Michelle!"
"OMG!!!!!!! MMMMMM. I changed it a little. I cooked 5 boneless, skinless ckn breasts and cut into small pieces. I cut the cream to 2 pints, but used 1 cube butter. I also added 1 TBSP minced garli..." See morec. I used 6 oz romano and 6 oz parmesan instead. I stirred in the ckn when the sauce was about done, added some salt and lots of pepper. This is soooooo good."
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